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Grandma Pizza
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
220 minutes
Savor the flavors of Long Island grandma pizza with a homemade sauce and cheesy topping that beats delivery!
Ingredients:
  • 1 medium russet potato, peeled
  • 3 cups bread flour
  • 3.5 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 (.25 ounce) package rapid-rise yeast
  • 0.5 cup extra-virgin olive oil, divided
  • 1.3333333730698 cups water
  • 1 serving olive oil cooking spray
  • 0.25 cup extra-virgin olive oil
  • 6 medium garlic, crushed
  • 1 (28 ounce) can whole peeled San Marzano tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons onion powder
  • 2 teaspoons dried oregano
  • 0.5 teaspoon red pepper flakes
  • 1 tablespoon white sugar
  • 4 sprigs fresh basil
  • 1 pinch kosher salt and cracked black pepper to taste
  • 10 ounces grated Parmigiano-Reggiano cheese, divided
  • 2 cups shredded mozzarella cheese
Instructions:
  • In a large pot, cover the potato with cold water and bring to a boil. Simmer over medium-low heat until soft, about 20 minutes. Drain the potato, mash it, and allow it to cool to room temperature for 15 to 20 minutes.
  • In the bowl of an electric stand mixer, mix together flour, brown sugar, salt, yeast, and 2 tablespoons of oil until combined. Slowly add water and mix on low speed until dough forms without any dry flour left. Then, incorporate the potato and mix on medium speed until dough is stretchy.
  • Drizzle the remaining oil on the bottom of a square, lipped baking sheet. Place the dough on the baking sheet, spreading it from edge to edge. Coat a piece of plastic wrap with cooking spray, cover the dough, and let it rest at room temperature for 2 hours.
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • In a cold, 8-inch skillet, warm 1/4 cup of olive oil over medium heat. Sauté garlic for 2 to 3 minutes until fragrant. Lower heat and flip garlic until lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes; cook for about 2 minutes. Sprinkle in sugar and cook for 2 minutes more. Stir in basil, then season with salt and pepper.
  • Unwrap the dough and arrange it to fill the pan completely. Spoon 1 cup of sauce onto the crust, leaving a 1-inch border. Sprinkle half of the Parmigiano-Reggiano cheese evenly on top.
  • Preheat the oven and bake the pizza for 5 minutes. Sprinkle mozzarella cheese evenly over the pizza, randomly distribute more tomato sauce, and sprinkle the remaining Parmigiano-Reggiano cheese. Return the pizza to the oven and bake until the crust is golden brown and the cheese is melted and lightly browned in spots, approximately 10 minutes. Let it cool at room temperature for 5 minutes before slicing.

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